Raspberry Scones
Julie Laing · tasteofhome.com · 2025 · 12 scones
Against 660 scone recipes
Less liquid than 84% of recipes and less butter than 77%.
How it compares
Against the typical batch: the median of 660 scone recipes, per 100 g of flour.
- Less liquid than 84% of recipes: 38% of the flour weight against the typical recipe's 52%.
- Less butter than 77% of recipes: 23% of the flour weight against the typical recipe's 33%.
Ingredients (13)
- 2 cups all-purpose flour≈ 250 g
- 1/3 cup sugar≈ 67 g
- 2 teaspoons baking powder≈ 9 g
- 1 teaspoon grated lemon zest≈ 2 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/4 teaspoon salt≈ 1.5 g
- 3/4 cup (6 ounces) raspberry yogurt≈ 94 g
- 1 large egg, room temperature≈ 50 g
- 1/4 cup butter, melted≈ 57 g
- 1 cup fresh or frozen raspberries≈ 125 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup confectioners' sugar≈ 60 g
- 1 tablespoon lemon juice≈ 15 g
- 1/2 teaspoon grated lemon zest≈ 1 g
flour 250 gbatter 658 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 660 recipes. Shaded: the middle half. Tick: the median.
- Butter23% · 22nd percentile · median 33%
- Liquid38% · 16th percentile · median 52%
- Sugar27% · 70th percentile · median 20%
- Egg20% · 71st percentile · median 16%
- Leavening4.9% · 64th percentile · median 4.4%
- Salt0.6% · 37th percentile · median 0.8%
Oven
- Temperature
- 400°F / 205°C
- median 400°F
- Time
- 15 to 18 minutes
- median 16 minutes
Keep exploring
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Nearest by baker's percentages: butter, liquid, sugar, egg, leavening, salt.
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